Oatmeal is a favorite breakfast choice at our house. It doesn’t matter if it is winter or summer, we can never seem to get enough. Steel-cut oats, with their chewy texture, are my absolute favorite. However, my husband prefers old-fashioned rolled oats. This morning glory baked oatmeal is the perfect compromise. Filled with both steel-cut and old-fashioned oats, along with bright and fresh add-ins like orange zest, apple, coconut and carrot, it leads to no complaints in the morning from either side. We can both happily get our oatmeal fix.
The recipe does take a little time, however it keeps really well in the fridge in an airtight container. I love to make a batch on the weekend and then breakfast is ready to go all week long.
Steel-cut oats take longer to cook than the old-fashioned variety, so I’ve found that mixing them with boiling water and letting them soak for about 15 minutes helps to soften them up and allows them to cook perfectly in the oven alongside the old-fashioned oats. While they are soaking, I use the time to prep all the rest of the ingredients. After the steel-cut oats have soaked, all the other ingredients are added into the bowl (you do not drain off the water) and then transferred to a baking dish and popped in the oven.
How you eat the oatmeal depends on your own preference! If you like oatmeal more on the creamy side, you can dig in right away and enjoy it with a splash of extra milk to loosen it up. Or, you can let the oatmeal sit and then you’ll be able to cut it into bars or squares. The longer you let it rest and cool down, the easier to cut and sturdier the bars will be. They will still have a touch of creaminess in the center but have a texture along the lines of a really soft bar.
As written, this oatmeal is lightly sweetened. So if you like yours on the sweeter side, serve with some brown sugar or additional maple syrup.
- ½ cup steel-cut oats
- 2 cups boiling water
- 2 ½ cups old-fashioned rolled oats
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- Pinch of ground ginger
- Pinch of ground nutmeg
- 1 large egg
- 1 ½ cups milk
- ½ cup maple syrup
- 1 ½ teaspoons vanilla extract
- 1 tablespoon orange zest from about 1 large orange
- ½ cup shredded carrot from about 1 large carrot
- ½ cup peeled and grated apple from about 1 medium apple
- ½ cup raisins golden or regular
- ½ cup unsweetened coconut flakes
- Preheat the oven to 375ºF. Spray a 9x9 inch baking dish with oil or cooking spray. Set aside.
- In a large heat-proof bowl, mix together the steel-cut oats and boiling water. Cover with plastic wrap and let sit for 15 minutes.
- Add the rolled oats, sea salt, cinnamon, ginger and nutmeg to the large bowl and mix until combined.
- In a medium bowl or large liquid measuring cup, whisk together the egg, milk, maple syrup, vanilla and orange zest. Pour the mixture into the large bowl and mix again until combined. Mix in the carrot, apple, raisins and coconut.
- Pour into the prepared baking dish and spread evenly in the pan. Bake for about 40 minutes, or until set and golden brown.